Pasta pie

Pastitsio is a rich and hearty Greek dish, prepared with pasta in a rich meat sauce and finished with a classic cheese topping. Heres a quick version making the most of leftover roast lamb.

Prep: 15 mins

Cook: 30 mins

Serves 4

Excellent source of iron

Ingredients

2 cups diced leftover roast Quality Mark lamb

1 onion, peeled and finely chopped

1 tablespoon minced garlic

2 cups pasta spirals, cooked

400g can diced tomatoes in juice

¼ cup sundried tomato paste

½ cup chopped fresh basil (or 1 tsp dried)

Topping

1½ - 2 cups grated cheese

½ cup cream

2 tablespoons pinenuts (optional)

1 teaspoon cornflour or flour

Method

Pre-heat the oven to 180ºC.

Cook the onion and garlic in a dash of oil until tender. Stir in the diced lamb, cooked pasta, tomatoes, tomato paste and basil and transfer to a 6 cup-capacity ovenproof dish. Mix the topping ingredients together and spread on top.
Bake in the pre-heated oven for 20 minutes. Serve with chutney and salad.

To make from mince

To make this from lean beef or lamb mince, brown 350g mince and set aside. Cook the onion and garlic and then return to the pan and continue as above.